1TbspCajun or Creole seasoningmore or less to taste
1 ½tspsalt more or less to taste
1cupfrozen carrots and peas
1cupshredded sharp cheddar cheese
18 ozcontainer onion & chive cream cheesesoftened
Preheat oven to 375°F and spray a 13 x 9 inch baking dish with cooking spray. Set aside.
In a large skillet over medium-high heat, cook onion and diced peppers in a few drizzles of olive oil. Cook until softened and beginning to brown. Add garlic and beef, cooking until no pink remains in beef. Drain any excess fat from the pan
To the pan add tomatoes, chili sauce, Worcestershire, Cajun seasoning, salt, pepper and frozen carrots and peas. Mix well, taste and adjust salt, if needed. Pour into prepared dish and sprinkle with cheese.
Meanwhile, cook cauliflower florets in salted water until fork tender. Around 12-15 minutes. Drain well return to pot or to a mixing bowl.
To the cooked cauliflower add cream cheese, 4 Tbsp butter and garlic salt. Whip using an electric mixer until creamy. Some chunky pieces will remain.
Spread cauliflower over filling, dot with remaining 1 Tbsp butter.
Bake for 30-35 minutes until bubbly around the edges. Broil, for a few minutes at the very end of baking to brown.
Rest on the counter for 5 minutes, then serve.
You may use light cream cheese, shredded cheese and light butter with excellent results for this dish.